Backyarders’ zucchini & smoked-bacon quiche

Backyarders’ zucchini & smoked-bacon quiche

A Year of Practiculture
Rohan Anderson & Kate Berry

When I was in my twenties I was an ignorant fool. I guess it’s all part of growing up. Just because legally you’re an adult, it doesn’t mean you’re grown up, which can be a good thing, but also not so good. The topic of quiche is a good way to explain my under-developed mentality. I used to think quiche was somehow a very unmanly meal. If I was on a road trip and I’d stopped at a roadside café, and there was an option of meat pie or a quiche, I would have puffed up my dumb-arse manly chest and opted for the meat pie. My manly bravado is somewhat diminished these days – might have something to do with living in a house with five females – and I like quiche now. What I like most about quiche is that I can make it from backyard produce, and that’s something that’s very dear to me. The meals I love the most are those where most of the ingredients come from my direct practical efforts. I have egg-laying chooks, I have home-cured smoked bacon and there’s more zucchini than I know what to do with. And if you stretch it out some more, you may even find some home-made goat’s cheese in my fridge. What a way to celebrate all the effort you’ve made from producing all that tucker in your backyard – with a very manly quiche.


Quantity Ingredient

Shortcrust pastry

Quantity Ingredient
100g butter, chilled and diced
200g plain flour, sifted, plus extra for dusting
1 small egg, lightly beaten


Quantity Ingredient
1-2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
100g Cold-smoked bacon, chopped
3 zucchini
handful parsley, chopped
90g pecorino, grated
4 eggs, lightly beaten
pinch salt
100g goat’s feta, crumbled
2 jalapeno chillies, sliced


  1. To make the shortcrust pastry, whizz the butter and flour in a food processor until the mixture resembles breadcrumbs. With the processor still running, slowly pour in the egg and let the processor do all the work for you. The mixture should bind together to form a lump of dough. If it doesn’t quite pull together, add small amounts of chilled water until it does. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  2. Preheat the oven to 220°C and grease a 23 cm pie dish.
  3. To prepare the filling, heat a glug of olive oil in a frying pan over medium heat, then gently cook the onion and garlic until softened. Add the bacon and cook for a few minutes. Using a potato peeler, shave the zucchini into long strips. Add to the frying pan and cook until they soften and colour. Turn out into a large mixing bowl to cool.
  4. Roll out the shortcrust pastry on a lightly floured bench and use it to line the prepared pie dish. Trim the edges and poke the bottom of the pastry with a fork. Line the pastry with baking paper, half-fill with oven beans and blind bake for 10 minutes. Remove the beans and baking paper, and bake for a further 10 minutes, or until golden.
  5. Turn the oven down to 180°C.
  6. Mix the parsley, pecorino and eggs into the fried zucchini and bacon, season with salt, then pour into the pastry shell. Crumble over the feta and sprinkle over the chilli.
  7. Bake for 30 minutes, or until set, then allow to rest for 10 minutes before serving.
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